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Moong Daal Dhokla
Method
- Soak the dal for 2-3 hrs. Using very little water grind the dal into a thick paste.
- Then add half cup curd, asafetida and salt to the batter.
- Mix the batter in light circular stokes and let it stand for 1/2 an hour.
- Grease the dhokla stand with very little oil. In the batter, now add 1/2 tsp. eno fruit salt and mix it.
- Pour the batter into the dhokla tray and steam it for 20 min.
- When the dhokla's are done take the tray out and let them cool for about 5 min.
- Cut them into square pieces. In a kadhai, heat little oil and add the rice seeds. When they start to crackle add the curry leaves and green chillies.
- Add the dhokla pieces to it and with very light hand using a flat ladle turn the dhokla's so that the mixture gets nicely coated on them.
- Make sure the dhokla's do not break. Take them out on a plate and garnish with coriander leaves.
- Enjoy your light moong dal dhoklas with mint chutney.
Ingredients:
3 cups - yellow moong dal
1/2 cup - curd
10 to 12 - curry leaves
a pinch - baking powder
a pinch - asafetida
red chilli powder according to taste
1/2 tsp - eno fruit salt
3 to 4 - green chillies, cut lengthwise
salt according to taste
1 tsp - rai
3 cups - yellow moong dal
1/2 cup - curd
10 to 12 - curry leaves
a pinch - baking powder
a pinch - asafetida
red chilli powder according to taste
1/2 tsp - eno fruit salt
3 to 4 - green chillies, cut lengthwise
salt according to taste
1 tsp - rai
